Pu'er tea processing method by inoculated fungi microbe

Abstract

The invention provides a processing method of pu-er tea with inoculated fungi microorganism. During the first day of pu-er tea pile-fermentation, aspergillus niger red koji and penicillum sp. red koji is mixed together by the ratio of 1-2:1 and is added into the production process of pu-er tea by the weight percentage of uniform mixed red koji and basic tea of 1:125-250; during the second day of pu-er tea pile-fermentation, saccharomyces sp. is added into the production process of pu-er tea by the weight percentage of saccharomyces sp. and basic tea of 1:250-500 and then material is gathered together and covered with fermentation cloth; fermentation gathering temperature is controlled between 40 celsius degree and 65 celsius degree and gathering overturning has to be carried on apporiately to control moisture content between 14 percent and 20 percent; when tea leaves moisture content is over than 20 percent, ditch recanalization has to be carried on every day; when tea leaves moisturecontent is 14 percent to 20 percent, ditch recanalization has to be carried on every three days; with shortened processing time, rich water extract, proper tea polyphenol and amino acids is retained and a certain amount of caffeine, hydration pectin, theaflavins and theabrownin is added; compared with natural pile-fermentation, the quality of the invention is superior and more stable and microbial indicator is equal to that of red tea and green tea.

Description

Technical field: [0001] The invention relates to the technical application of three kinds of fungal microorganisms in the processing of Pu'er tea, belonging to the field of biological technology. Background technique: [0002] At present, the production of Pu-erh tea mainly creates a favorable environment for the growth and reproduction of microorganisms by humidifying the tea dregs, and uses the microorganisms suspended in the air to naturally grow on the tea dregs to produce extracellular enzymes and trigger a series of chemical reactions for stacking and fermentation. Ditch it again, and it will be processed into Pu'er tea after being dried by natural wind (drying in the air). The current method of processing Pu’er tea has the following problems: the tea leaves are produced for a long time, which takes 50-60 days, the capital turnover is slow, the quality is unstable due to the difference in different production places and seasons, and the loss of tea leaves is large, wit...

AI Technical Summary

Problems solved by technology

The current method of processing Pu’er tea has the following problems: the tea leaves are produced for a long time, which takes 50-60 days, the capital turnover is slow, the quality is unstable due to the difference in different production places and seasons, and the loss of tea leaves is large, with a loss rate of 20% to 30%. Many factors hinder the healthy development of Pu-erh tea, such as making people worry about its health and safety.